Elvis Presley once flew across the country to eat this decadent Denver sandwich.

The traditional way to send a stream of wine straight to your mouth.

These “holy bones” taste like heaven.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

Recently introduced to France, it's the color of pool water.

Catch these floating noodles before they flow by.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

A now-archaic Scottish breakfast paved the way for this popular dessert.

This century-old New Orleans treat is still sold from a mule-drawn cart.

This herbal liqueur is produced by a Benedictine monastery in the Spanish wine region of La Rioja.

On one small island, this golden liquid is both a local delicacy and traditional medicine.

This is what happens when a bartender spices up a classic fisherman's coffee cocktail.

This Galician punch is set aflame to ward off evil spirits.

This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

To earn a waffle from these vendors, you must first play a game of roulette.

The original Cronut was named after a legendary acrobat's sneeze.

This heavenly custard was born from the leftovers of sherry winemaking.

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

Though its home region has been split by war, love for this hearty pastry transcends borders.

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.